Low Carb Cookies and Cream Cheesecake

Indulge guilt-free with this luscious Low Carb Cookies and Cream Cheesecake, a decadent dessert that satisfies your sweet tooth without derailing your healthy eating goals. Featuring a rich almond flour and cocoa crust, this keto-friendly cheesecake is filled with velvety cream cheese, sour cream, and just the right touch of sweetness from sugar-free chocolate sandwich cookies and erythritol. The recipe's water bath technique ensures a silky, crack-free finish, while a sprinkle of crushed cookies on top adds an irresistible crunch. Perfect for low-carb dieters or anyone craving a sophisticated dessert, this showstopping cheesecake is easy to prepare and makes 12 generous servings. It’s the ultimate treat for any occasion!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Cocoa powder
• 0.25 cup Unsalted butter, melted
• 0.5 cup Granulated erythritol
• 24 oz Cream cheese, softened
• 1 cup Sour cream
• 3 large Eggs, at room temperature
• 1 tbsp Vanilla extract
• 1 cup Confectioners erythritol
• 8 pieces Sugar-free chocolate sandwich cookies

Directions

Step 1

Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.

Step 2

In a medium bowl, mix together the almond flour, cocoa powder, granulated erythritol, and melted butter until a crumbly dough forms.

Step 3

Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese and confectioners erythritol until smooth and creamy, about 2-3 minutes.

Step 5

Add in the sour cream and vanilla extract, mixing until fully combined.

Step 6

Beat in the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.

Step 7

Gently fold in chopped pieces of 6 sugar-free chocolate sandwich cookies into the cheesecake batter.

Step 8

Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.

Step 9

Wrap the outside of the springform pan with two layers of aluminum foil to prevent water from seeping in.

Step 10

Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan to create a water bath.

Step 11

Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly.

Step 12

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.

Step 13

Remove the cheesecake from the oven and water bath, then chill in the refrigerator for at least 4 hours or overnight.

Step 14

Before serving, crush the remaining 2 sugar-free chocolate sandwich cookies and sprinkle over the top of the cheesecake for decoration.

Step 15

Carefully release the cheesecake from the springform pan and serve chilled. Enjoy!

Nutrition Facts

Serving size	(1872.8g)

Amount per serving	% Daily Value*
Calories	5365.7

Total Fat 469.3g	0%
Saturated Fat 231.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1555.5mg	0%
Sodium 3280.9mg	0%
Total Carbohydrate 564.8g	0%
Dietary Fiber 30.8g	0%
Total Sugars 48.6g
Protein 121.6g	0%

Vitamin D 123IU	0%
Calcium 1498.8mg	0%
Iron 21.1mg	0%
Potassium 1630.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.6%

Protein: 7.0%

Carbs: 32.4%